Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, mix the coconut flour and protein powder.
In a microwave-safe bowl or on the stovetop, melt the almond butter with the keto maple syrup until combined. Add to the dry ingredients and mix until combined. If the mixture is too thick, slowly add some water or milk until workable and smooth.
Transfer the mixture to the lined pan and press firmly in place. Refrigerate for around 30 minutes or until it's firm.
Using a sharp knife, slice into bars.
